This chocoflan recipe is a show-stopping Mexican dessert that combines two favorites: a moist chocolate cake and creamy flan. Often called the ‘Impossible Cake’ due to the way the layers magically switch during baking, chocoflan is a rich, indulgent treat that’s perfect for special occasions. With this easy-to-follow chocoflan recipe, you’ll create a stunning dessert that’s sure to impress your guests.
Ingredients:
Ingredients for the chocoflan recipe:
- For the chocolate cake:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 cup sugar
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup buttermilk
- 1/2 cup vegetable oil
- 2 eggs
- 1 tsp vanilla extract
- For the flan:
- 1 can (14 oz) sweetened condensed milk
- 1 can (12 oz) evaporated milk
- 4 eggs
- 1 tsp vanilla extract
- Caramel sauce for drizzling
Execution
Step-by-Step Method for the chocoflan recipe:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease a Bundt pan and drizzle the bottom with caramel sauce.
- Prepare the cake batter: In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. In another bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla. Gradually mix the wet ingredients into the dry ingredients until smooth.
- Prepare the flan: In a blender, combine the sweetened condensed milk, evaporated milk, eggs, and vanilla extract. Blend until smooth and creamy.
- Layer the dessert: Pour the chocolate cake batter into the prepared Bundt pan. Carefully pour the flan mixture over the cake batter. The flan will sink to the bottom, but during baking, it will rise to the top.
- Bake: Place the Bundt pan in a larger roasting pan and fill the roasting pan with about 1 inch of hot water. Bake the chocoflan for 1 hour, or until a toothpick inserted into the cake comes out clean.
- Chill and serve: Remove the chocoflan from the oven and let it cool completely before inverting it onto a plate. Chill in the refrigerator for at least 2 hours before serving.
Tips:
For the best chocoflan recipe:
- Use room temperature ingredients: Make sure the eggs and milk are at room temperature to ensure a smooth and creamy flan layer.
- Let it chill: Chocoflan tastes best when chilled, so be sure to refrigerate it for a few hours before serving.
- Drizzle with extra caramel: For added decadence, drizzle extra caramel sauce over each slice before serving.
- Bake in a water bath: The water bath helps the flan cook evenly and prevents it from cracking.
FAQs:
- Can I make chocoflan ahead of time? Yes, chocoflan can be made a day in advance. Just store it in the refrigerator until you’re ready to serve.
- How do I store leftover chocoflan? Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Can I use store-bought caramel sauce? Yes, store-bought caramel sauce works perfectly for this recipe if you don’t want to make your own.
- What should I serve with chocoflan? Chocoflan is delicious on its own, but you can also serve it with whipped cream or fresh berries for extra flavor.
